Candied Orange Biscotti (Printable)

Twice-baked Italian cookies featuring bright orange zest and sweet candied peel, perfect for sipping alongside drinks.

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup granulated sugar
05 - 2 large eggs
06 - 1/4 cup unsalted butter, melted and cooled
07 - 1 teaspoon pure vanilla extract
08 - 1 tablespoon finely grated orange zest

→ Mix-Ins

09 - 2/3 cup candied orange peel, diced
10 - 1/2 cup sliced almonds (optional)

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat sugar and eggs until pale and thick, approximately 2 minutes.
04 - Mix melted butter, vanilla extract, and orange zest into the egg mixture until well combined.
05 - Gradually add the dry ingredients to the wet mixture, stirring until just combined.
06 - Fold in candied orange peel and sliced almonds if using.
07 - Divide dough in half. On the prepared baking sheet, shape each half into a log approximately 12 inches long and 2 inches wide. Flatten slightly.
08 - Bake for 25 minutes until lightly golden and set. Remove from oven and cool for 10 minutes.
09 - Reduce oven temperature to 300°F.
10 - Using a serrated knife, slice the logs diagonally into 1/2-inch thick biscotti. Lay slices cut side down on the baking sheet.
11 - Bake for 10 minutes, flip biscotti, and bake for another 10 minutes until crisp and golden.
12 - Cool completely on a wire rack before serving or storing.

# Expert Advice:

01 -
  • They stay fresh for weeks, which means you can bake a batch and feel like a genius every time you reach for one with your morning coffee.
  • The twice-baking method creates a texture that's impossibly crisp without ever being dry, and the candied peel gives this unexpected sweetness that keeps you reaching for more.
  • Unlike fussy desserts, these come together in one bowl, and the smell while they bake will have everyone in your house wondering what magic you're performing.
02 -
  • Underbaking on that second bake will leave them chewy instead of crisp, so if you like dunking them in wine or coffee, they need to be fully dry and crunchy.
  • The candied orange peel quality matters tremendously—cheap versions can be rubbery or taste more like plastic than fruit, so taste a piece before you buy.
03 -
  • Let the melted butter cool completely before stirring it into the eggs, or you risk scrambling them and creating a grainy texture that survives both bakings.
  • Don't skip the 10-minute cooling period between the first and second bake—it gives the logs just enough structure to slice cleanly without shattering.
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